Get into the baking spirit this week with this recipe for chococcino muffins, it’s perfect for all chocolate and coffee lovers!
Full disclaimer: This recipe is not our own, it was taken from The Hungry Student: Vegetarian Cookbook written by Charlotte Pike, page 200. It is a must-buy recommendation!!
CHOCOCCINO MUFFINS
Ingredients:
• 325g self-raising flour
• 150g caster sugar
• 1–2 tbsp espresso powder (depending on how strong you would like the coffee flavour)
• 1 large egg
• 250ml milk
• 80g butter, butter
• 100g milk chocolate, chopped into chunks
• Muffin tray(s)
• Paper muffin cases
Methods:
1. Preheat the oven to 180°C. Line your muffin tray with paper muffin cases.
2. Mix the flour, sugar and espresso powder together in a large mixing bowl.
3. Whisk the egg, milk and melted butter together in a jug.
4. Pour the wet ingredients into the dry ingredients, add the chocolate chunks, and stir very gently until just combined. Be careful not to overmix as this can cause the muffins to turn out dense and heavy.
5. Distribute the mixture evenly into the cases and bake for around 20 minutes until well risen and firm to the touch.
6. Allow muffins to cool in the tray for 20 minutes before transferring, in their paper cases, to a wire rack to cool fully.
7. Store in an airtight container and eat within 3–5 days. Once cool, the muffins can be frozen in sealed freezer bags for up to 3 months.
Note: This recipe should be enough to make 12 muffins.
コメント